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Mushrooms Baked With Cream And Sherry Recipe
|Lemon juice||1 Teaspoon|
|Buttered toast slices||3 , cut about 1/2 inch thick and with crusts removed|
|Mushrooms||1 Pound, wiped clean and with the stems removed|
|Black pepper||1⁄2 Teaspoon|
|Double cream||4 Fluid Ounce|
Serving size: Complete recipe
Calories 1208 Calories from Fat 909
% Daily Value*
Total Fat 102 g156.4%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 61 mg
Sodium 2602 mg108.4%
Total Carbohydrates 56 g18.5%
Dietary Fiber 8.1 g32.4%
Sugars 10.5 g
Protein 22 g44.2%
Vitamin A 14.3% Vitamin C 20.6%
Calcium 3.3% Iron 16.7%
*Based on a 2000 Calorie diet
In a small mixing bowl, combine the butter with 1/2 teaspoon lemon juice and 1/2 teaspoon salt, beating with a wooden spoon until the mixture becomes light and creamy.
Coat the bottom and sides of a deep, round ovenproof dish with the mixture and arrange the toast slices on the bottom.
Pile the mushroom caps, pyramid style, on the toast.
Season the pyramid with the remaining salt, pepper and lemon juice and cover it with 3 fluid ounces [3/8 cup] of cream.
Cover the dish and bake in the oven for 15 to 20 minutes.
Five minutes before the end of the cooking period, add the remaining cream to the mixture.
Remove the dish from the oven and sprinkle the mushrooms with the sherry.